Roasted Bone Marrow with Citrus Salad #SundaySupper

Decadent and delicious, Roasted Bone Marrow with Citrus Salad is a wonderful addition to a tapas party or a start to a special meal at home.

#SundaySupper is going to a trip today. Gather your bags and hop on that imaginary plane while we travel to Spain for an incredible meal of tapas.

Tapas, if you are not familiar with the term is a meal that consists of appetizers and snacks that run from cheese and olives to squid to fried potatoes with an aioli sauce to flavorful roasted bone marrow with a light salad.

I was thrilled when this theme was announced, I had recently dined at a tapas restaurant in Manhattan that really did great justice to this Spanish tradition. One of my most memorable items from that night was roasted bone marrow served with citrus and a beef cheek marmalade. It was absolutely the most tastiest dish I could have had and I couldn’t wait for the opportunity to recreate part of it at home.

I realize the thought of eating bone marrow might weird some of you out. First off, it isn’t very attractive once it comes out of the bone and secondly why would you want to eat the marrow from a cow? I’m hear to convince you why.

While I did some research on bone marrow, I came across this great post on it from Leite’s Culinaria. They first dispel the notion that marrow is bad for you because it’s fat. Yes it is fat but it’s 69% unsaturated fat, that’s the good kind. Next they contain iron, vitamin A and very small amounts of niacin and thiamin.

Remember as a kid seeing all these added additions to your cereal because they are good for you? Well right here, bone marrow contains it naturally so it’s the best excuse I can think of to dive into it.

Traditionally roasted bone marrow is served with a parsley salad but I loved the addition of citrus on the version I had. The citrus really helps cut the taste of pure fat, plus it adds a beautiful brightness to your plate.

You should be able to find marrow bones at your local butcher or Whole Foods. They can be cut into two ways, crosswise or lengthwise which makes it a little easier to scoop out. While they do make special spoons for marrow, I found my butter knife was the perfect way to enjoy it.

Author: Susan Palmer

Recipe type: appetizer

Ingredients

2½ to 3lbs of beef or veal marrow bones

2 cups baby arugula

1 grapefruit

1 blood orange

1 teaspoon dijon mustard

2 tablespoons sherry vinegar

¼ cup extra virgin olive oil

kosher salt and pepper

coarse sea salt

crusty bread cut into ½ inch rounds and lightly toasted

Instructions

Heat your oven to 450 degrees F. and place the marrow bones in a baking dish.

Roast the bones for 15 to 20 minutes or until a skewer is easily inserted throughout the marrow in the bone.

Cut the top and bottom off the grapefruit and orange and cut away the peel plus pith exposing the flesh.

With a sharp pairing knife, carefully segment the fruit over a bowl to collect the juice.

In the bowl that collected the citrus juice, whisk it together with the dijon mustard and sherry vinegar. While whisking, slowly pour in the olive oil to form a vinaigrette. Taste and season with salt and pepper as needed.

Pour the vinaigrette over the salad and toss to combine.

To serve, plate the citrus salad with 1-2 roasted marrow bones, some slices of crusty bread and coarse sea salt to sprinkle on top of the marrow.

Using a thin spoon or butter knife, scoop the marrow out and spread it on the bread alone with some salt. Either eat as is or top with a bit of salad.

Serves about 4 as part of a tapas meal.

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Now lets take a look at the rest of the recipes this week that round out our tapas party.

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

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What a GORGEOUS recipe! Isn’t it funny how certain things go from being good for you, then bad and then good again in public opinion? But how can you get any more rustic and foundational than something like this? Great tapas!

I was interested to see what it looked like. I’ve never had it. I can’t say I’m eager to try it. It does intrigue me and I might order it out. It does look YUMMY thought, but the thought of eating beef fat just weirds me a bit. Like you said. #pinning for later, though.

Oh my…been waiting all week to see these and your recipe looks amazing. I tried bone marrow for the first time a couple of years ago. Didn’t know they’re mostly good fat! Regardless, it taste amazing! And I’m sure you’re does too!

I was born in Milan and our most traditional dish is Saffron Risotto… not everyone knows that it’s made with some bone marrow in it too! I LOVE bone marrow, I think it is one of the most delicious things EVER! When I make osso buco… the “whole” is what I keep for last, as it is a treat! Great looking photos!

My parents both loved to eat bone marrow, but I have to admit it does weird me out a bit. So you’ll just have to serve me this tapas dish without telling me what’s in it…and I’m certain I’d become a quick fan